healthy coconut ice slice an easy recipe, low sugar, paleo, vegan #coconutice

Healthy Coconut Ice Slice



Yield 40 pieces



  1. Place  2 Cups coconut, 2 Cups puffed rice and half the quantity of oil in a food processor blitz until very fine
  2. Add 1/2 the quantity of honey and 1/2 quantity of coconut milk, blitz until well combined
  3. Line a 20cm square cake tine with baking paper
  4. Press the coconut mixture evenly into the base of the cake tin, 
  5. Refrigerate
  6. Prepare the second half of the ingredients as above, adding a few drops of red food colouring with the honey and coconut milk so that this batch is pink.
  7. Take the cake tin with the white layer, press the second pink layer on top
  8. Refrigerate for 1-2 hrs
  9. Slice into pieces
  10. Serve


  • For this recipe to be gluten free check the puffed rice you are using, standard rice bubbles will work in the recipe however they are not gluten-free
  • Can be stored in the refrigerator for 7 days or frozen for up to 3 months
  • best served chilled, especially if you are in a hot climate, if you are in a colder area room temp may be totally fine. 
  • This recipe will work with maple syrup or rice bran syrup as an alternative to the honey if you want a vegan alternative

Courses Treat

Nutrition Facts

Serving Size 1 piece

Amount Per Serving

Calories 39

% Daily Value

Total Fat 2.7 g


Saturated Fat 2.2 g


Sodium 0.3 mg


Total Carbohydrates 3.8 g


Sugars 2.2 g

Protein 0.2 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by My Kids Lick The Bowl at